Name: Vegetarian Shepherd S Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 4 large potatoes, peeled and cubed; 1 tablespoon butter; 1/4 cup milk; Salt and pepper to taste; 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup corn kernels; 1 cup green peas; 1 can (14 oz) lentils, drained and rinsed; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 cup vegetable broth; Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Place the potatoes in a pot of water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy. Set aside.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
Add the carrot, bell pepper, zucchini, corn, and peas to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
Stir in the lentils, tomato paste, thyme, rosemary, vegetable broth, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
Transfer the vegetable mixture to a baking dish and spread it out evenly.
Spoon the mashed potatoes on top of the vegetable mixture, spreading them out to cover the entire surface.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
Remove the shepherd's pie from the oven and let it cool slightly before serving.

Ingredients

Instructions

Nutrition Facts

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